Wednesday, February 11, 2009
More cookbooks....little cooking
Lately I have been perusing more cookbooks. I happen to own just a "few" cookbooks. I love to read them and I really enjoy older cookbooks. Would this happen to mean that I cook a whole lot.....ummmm, no. Just ask Secret Agent Man. I do cook, but if I cooked all of the recipes that I read/dreamed about, I would be a gourmet chef.
My most recent read is, The Church Ladies' Celestial Suppers and Sensible Advice. Let's just say that these ladies know how to cook and I get the distinct impression that they don't put up with any funny business either. The book is filled with recipes, of course, but also quotes, stories, and church tales. Some of my most favorite quotes would be:
Don't ever mistake my kindness for weakness.
If you lie down with dogs, you will get up with fleas.
If you can't judge a book by its cover, why are those men's magazines on the newsstand wrapped in brown paper?
The recipes in the book go from Buttermilk Macaroni and Cheese and Heartwarming Neckbones to Pastor's in Trouble Meat Loaf and Tang Pie. Yes, for real, like in the breakfast drink "Tang"!
While reading the recipes I came across one that is going to be a sure fire favorite for me. I can already tell, even before I make it. How do I know? Because it contains one of my all time favorite foods, Spam. Yes, I have now confessed it on the internet. I love Spam. I think I'll make up a dish of this and invite Southern Fried Momma over for a cocktail. She'll never guess what's in this dip.
The Ham-What-Am Dip
1 (12-ounce) can Spam
1 (8-ounce) container sour cream
1 (2-ounce) package ranch dressing mix
6 green onions, washed
Combine all the ingredients in a blender and pulse until well blended. Transfer to a serving bowl and refrigerate until ready to serve. Pair with dill-flavored flatbread or triangles of rye toast.